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Parve
Easy
4 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
2 baking pans, lined with baking parchment, such as Gefen Parchment Paper
1/2 [bug-free] green cabbage, cut into thick slices
1/2 [bug-free] red cabbage, cut into thick slices
5 plums, pitted and cut into wedges
2 red onions, cut into wedges
2 tablespoons flavorless oil
1 thumb-sized piece of fresh root ginger
150 grams (3/4 cup) soft light brown sugar
150 milliliters (2/3 cup) Tuscanini Apple Cider Vinegar
1 tablespoon freshly squeezed lemon juice or Heaven & Earth Lemon Juice
1 teaspoon Tuscanini Sea Salt
1 teaspoon Chinese five-spice powder
1/2 teaspoon chilli flakes/hot red pepper flakes
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) Gas 4.
Peel and finely grate the ginger. Combine all the plum sauce ingredients in a small saucepan over a low-medium heat, stirring occasionally, for 10–15 minutes until the sugar and spices have dissolved and you have a smooth sauce.
Arrange the cabbage slices, plums, and red onion on the prepared baking pans and drizzle evenly with the oil and then the sauce, reserving a little sauce to serve on the side of the dish.
Roast in the preheated oven for 25–30 minutes.
The cabbages should be browned and sticky but still have some bite when cooked. Serve with the reserved plum sauce on the side.
From The Plant Kitchen: 100 Easy Recipes for Vegan Beginners, Ryland Peters & Small, 2020. Recipe by Kathy Kordalis Photo by Mowie Kay © Ryland Peters & Small
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